Chicken Taco Soup Starter for Freezing

If your garden is bursting with tomatoes and peppers and you’re wondering how you’ll ever use them all, this Chicken Taco Soup Starter is your answer.

It’s one of my favorite ways to preserve summer’s bounty and stash away future meals for busy days. When you’re drowning in produce, make a few batches of this soup starter. Later, when you’ve got leftover chicken on hand, it’ll be a snap to whip up a big pot of hearty, flavorful soup.

This recipe is a staple in our homestead kitchen—simple, nourishing, and endlessly adaptable. It pairs beautifully with my go-to gluten-free cornbread and makes a satisfying meal that feels like a warm hug on a chilly evening.

Looking for more ways to preserve the harvest?  Try these recipes and collections:

• Hearty Marinara with Veggies and Ground Beef: Another great way to use up lots of garden veggies and turn it all into freezer meals for the months ahead.
• Sugar-Free Canning: Learn how to can healthy, homemade fruits, jams, and fruit butters with zero sugar. Includes BONUS section for pressure canning squash, peppers, and green beans.
• Preserving Tomatoes: This practical ebook will help you make the most of your tomato harvest with all my favorite recipes and tips.

Ingredients: What You’ll Need

Here’s a quick rundown of the ingredients for both the starter and the soup. I often change up the peppers depending on what’s ripe in the garden, but paste tomatoes are a must—they’re meaty and perfect for this kind of recipe.

For the Chicken Taco Soup Starter:

• Coconut or Avocado Oil: A healthy fat for sautéing the veggies and building flavor.
• Yellow Onions: Adds sweetness and depth.
• Poblano Peppers: Mildly spicy and earthy—great for complexity.
• Red Bell Peppers: Sweet and vibrant.
• Green Bell Pepper: Classic pepper flavor and crunch.
• Jalapeño Peppers: For a little kick—adjust to taste.
• Zucchini or Yellow Squash: Adds bulk and texture.
• Paste Tomatoes: Highly recommended for their thick, meaty structure.
• Garlic Cloves: Essential for flavor.
• Tomato Paste: Concentrated tomato goodness.  I often substitute homegrown tomato powder.
• Taco Seasoning*: Homemade or store-bought—your call. Be sure to check out my favorite purchased blend.

For the Soup:

• Frozen Chicken Taco Soup Starter: The base of your soup, packed with garden goodness.
• Chicken Broth: Homemade bone broth is ideal for flavor and nutrition.
• Cooked Chicken: Pasture-raised if possible—leftovers work great.
• Black Beans: Use canned or dried. If starting with dried beans, one heaping half cup equals one 15-ounce can.
• Unrefined Sea Salt*: To taste, once everything’s simmered together.

How to Make It

This recipe comes together in two parts: first, the starter, which you’ll freeze. Later, you’ll use the starter to make a quick and delicious soup.

To Make the Starter:

1. Start by heating your oil in a large pot over medium heat. I like to use my favorite cast iron Dutch oven—it holds heat beautifully and gives everything a nice, even cook.
2. Add the onions and all the peppers. Let them cook down until tender, about 10–15 minutes. Stir in the zucchini or squash and cook another 5–10 minutes until softened.
3. Next, add the garlic and stir until fragrant. Then toss in the taco seasoning, tomato paste, and diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. You’re looking for tender tomatoes and well-blended flavors.
4. Let the mixture cool completely, then divide it into three quart-sized freezer bags. Label and freeze. You now have Chicken Taco Soup Starter ready to go whenever you need it.

To Make the Soup:

1. Pull a bag of Chicken Taco Soup Starter from the freezer and combine it with about 4 cups of chicken broth in a large pot over medium-high heat. Stir occasionally as the starter thaws.
2. Once it’s fully thawed and gently simmering, stir in your cooked chicken and black beans. Let everything simmer until heated through.
3. Taste and add unrefined sea salt as needed. Serve hot with your favorite toppings—shredded raw cheddar, sour cream, diced avocado. And don’t forget the gluten-free cornbread.

This Chicken Taco Soup Starter is one of those recipes that makes you feel like a homesteading rockstar. It’s practical, delicious, and a smart way to stretch your garden harvest into the colder months. Make a few batches now, and thank yourself later.

Chicken Taco Soup Starter for Freezing

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• Author: Kathleen | Roots & Boots
• Yield: 3 quarts

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Description

Preserve summer’s bounty with Chicken Taco Soup Starter for Freezing—perfect for quick meals with leftover chicken and garden produce.

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Ingredients

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STARTER:

• 2 tablespoons coconut or avocado oil
• 3 medium yellow onions, diced
• 3 large poblano peppers, diced
• 2 large red bell peppers, diced
• 1 large green bell pepper, diced
• 3 large jalapeno peppers, minced
• 3 cups zucchini or yellow squash, diced
• 9 cups paste tomatoes, diced
• 6 garlic cloves, minced
• 4 tablespoons tomato paste (or tomato powder)
• 3 tablespoons taco seasoning

SOUP:

• 1 bag frozen soup starter
• approx. 4 cups chicken broth
• approx. 4 cups cooked chicken, diced
• 1 can black beans, drained and rinsed (omit for paleo)
• Unrefined sea salt, to taste

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Instructions

To make the starter:

1. Heat the oil in a large pot over medium heat.  I like to use my favorite cast iron Dutch oven.
2. Add the onions and all peppers and cook until tender, about 10-15 minutes.
3. Stir in the zucchini or yellow squash and cook 5-10 minutes, until softened.
4. Add the garlic and cook briefly until fragrant and well combined.
5. Stir in the taco seasoning, tomato paste, and tomatoes.
6. Bring mixture to a boil, then reduce heat and simmer about 15 minutes or until the tomatoes are tender and the flavors have melded.
7. To freeze, cool completely and divide into 3 quart-sized freezer bags.

To make the soup:

1. Combine 1 bag soup starter with 4 cups chicken broth in a large pot over medium-high heat, stirring occasionally.
2. When the frozen starter has completely thawed, bring the mixture to a gentle simmer and stir in chicken and beans.
3. Continue simmering until heated through.
4. Taste and add unrefined sea salt as necessary.
5. Serve hot, with shredded raw cheddar, sour cream, and diced avocado.  Pairs well with gluten-free cornbread.

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